Roast Chicken & Pomegranate Farro Salad
eatingwell.com
eatingwell.com
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Ingredients

  • 1 4- pound chicken cut into 8 portions, or 2 bone-in breasts (halved), 2 thighs and 2 drumsticks
  • 3 cups water
  • 1 1/2 cups farro
  • 1/3 cup tightly packed flat-leaf parsley, finely chopped
  • 1 small shallot, minced
  • 2 large cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil plus 1/4 cup, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon pomegranate molasses (see Tip)
  • 5 cups arugula, trimmed if necessary
  • 4 cups chopped romaine lettuce
  • 3 medium stalks celery, sliced diagonally 1/4 inch thick
  • 2/3 cup sliced scallions
  • 1/2 cup pomegranate seeds
  • 1/2 cup roasted unsalted almonds, coarsely chopped

Instructions

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